| Servings: 4-6 |
Ingredients
Prep
- 1 deli roasted chicken shredded
- 2 C shredded Monterrey jack cheese
- 4 oz can chopped green chilies
- 12 corn tortillas
- 8 oz sour cream
- 1/2 C green salsa
On Cooking Day
- 1 t dried cilantro or parsley
- 16 oz frozen corn
- 8 C salad greens
Instructions
To Assemble
- Cube roasted chicken to equal 2 cups.
- Mix first 3 ingredients (reserve 1/2 cup of cheese for topping) in a large bowl. Scoop equally into tortillas, roll and place in 9 x 13 baking dish sprayed with non stick spray. Cover with foil
- Place last 2 ingredients in a small bowl with lid. Mix well. This will be the sauce.
To Cook
- Pour sauce over enchiladas. Sprinkle with remaining cheese and cilantro. Loosely cover with foil and bake in a 350 degree oven for 35 - 45 minutes.
- Cook corn according to package directions. Serve with salad.
Ingredients
Prep
On Cooking Day
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Instructions
To Assemble
To Cook
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